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Strawberry Rhubarb Crisp

Jessie M
Simple and delicious strawberry and rhubarb crisp. This crisp is perfect for a spring or summer dessert. Sweet strawberries mixed with tart rhubarb and topped with the perfect crumble recipe!
Prep Time 20 mins
Cook Time 40 mins
Servings 1 crisp


  • 3 C chopped strawberries
  • 3 C chopped rhubarb
  • 1 tbsp lemon juice
  • 1 tbsp water
  • 1/2 C white sugar


  • 1/2 C all purpose flour
  • 1/2 C brown sugar
  • 3/4 C rolled oats
  • 1/3 C cold salted butter
  • 1/2 tsp ground cinnamon


  • Preheat oven to 375 F.

Crisp Base

  • Select the dish you want to bake in. I like to use my 10 inch cast iron skillet but you can use a casserole dish, round or square baking pan. Set on the counter.
  • Wash and cut the rhubarb and strawberries. Strawberries should be quartered and rhubarb cut into 1/4 inch slices.
  • Put the cut fruit into your baking pan. Add in the water, lemon juice, and sugar. Stir everything together and spread evenly in the baking dish.

Crisp Topping

  • In a medium sized bowl whisk together flour, brown sugar, cinnamon, and rolled oats.
  • Add in cold butter. Using a fork, pastry cutter, or your fingers blend the butter into the other ingredients. The mixture is done when it has a crumble texture to it.
  • Add crisp topping on top of the fruit base.
  • Bake for 40 minutes or until fruit is soft and topping is crisp.
  • Let cool in the pan for 15 minutes before serving warm. Enjoy!


Leftovers can be stored in the fridge for 2 days.
Simply reheat the leftovers in the microwave for 1 minute before eating.
Keyword baking with fruit, cast iron, easy desserts, fruit dessert, rhubarb, spring desserts, strawberry, strawberry rhubarb, strawberry rhubarb crisp, summer desserts